- Total time 30 minutes
- Portion size 4 servings
- Credits : Canadian Living Magazine: June 2022
Ingredients
Method
In skillet, toss chickpeas with barbecue sauce until well coated. Cook over medium heat, stirring regularly, until chickpeas begin to brown, 8 to 10 minutes. Transfer to plate; let cool.
In each of four 500-ml jars, layer Lime & Cilantro Vinaigrette, cooled chickpeas, red pepper, corn, onion, baby spinach and cashews. (Make-ahead: Can be refrigerated overnight.)
When ready to serve, shake jar to coat ingredients with dressing. Serve in bowl or on plate.
Lime & Cilantro Vinaigrette
In food processor or blender, combine 2 cups packed fresh cilantro, 1/2 cup canola oil, 3 tbsp lime juice and 1 clove garlic until smooth. Season with salt and pepper. (Make-ahead: Can be stored in airtight container and refrigerated for up to 3 days.) Makes about 4/5 cup.
Nutritional facts PER SERVING
- Calories 560
- Total fat 36 g
- Saturated fat 6 g
- Cholesterol 0 mg
- Sodium 400 mg
- Total carbohydrate 47 g
- Fibre 10 g
- Sugars 17 g
- Protein 12 g
- Iron 4.4 mg
